SCALLOP AND SHRIMP COCKTAIL
Provided by Marcela Valladolid
Time 50m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a pot of salted water to a boil. Add the scallops, reduce the heat and poach gently for about 2 minutes. Drain well and chill at least 30 minutes, or up to overnight.
- Stir together the onion, clam-tomato juice, ketchup, lime juice, cilantro, serrano chile and hot sauce in a large bowl. Season with salt and pepper.
- Quarter the scallops. Add the scallops and shrimp to the sauce and stir gently to combine. Divide among 4 glasses or bowls. Serve with saltines or chips.
MEXICAN SHRIMP & SCALLOPS RECIPE - (4.3/5)
Provided by Stacy_K
Number Of Ingredients 5
Steps:
- Mix all of the ingredients in a bowl with the exception of the olive oil. Marinate for 30 minutes to 1 hour. Remove the shrimp and scallops from the marinade. Heat olive oil over medium high heat in a large pan. Saute seafood just until shrimp is pink on both sides (about 5 minutes), the scallops only need a quick sear, about 1/2 a minute on each side.
SHRIMP AND SCALLOP CEVICHE
Provided by Food Network
Categories appetizer
Time 2h
Yield 6 appetizer portions
Number Of Ingredients 13
Steps:
- Put a 4-quart stockpot over high heat and fill with 2 quarts of water. Season the water with 1/4 cup kosher salt and bring to a boil. Once the water comes to a boil, add the shrimp to the pot and immediately turn off the heat. Let the shrimp sit until just cooked through, about 3 minutes. Remove the shrimp from the water and spread out on a sheet pan to cool.
- Once the shrimp are completely cooled, chop into 1/2-inch pieces and put in a medium-sized nonreactive bowl. Add the scallops, lemon, lime and orange juices and stir in the cucumber, red onion and chiles. Refrigerate for 1 hour.
- Stir the tomatoes, avocado, chopped cilantro, and olive oil into the shrimp and scallop mixture. Allow it to sit at room temperature for 30 minutes, then season to taste with kosher salt.
- To serve, divide the ceviche between 6 chilled martini glasses, garnish with cilantro leaves.
SHRIMP AND SCALLOP STIR-FRY
Steps:
- Melt 1 tablespoon butter in a large skillet over medium heat. Add asparagus, mushrooms, and onion; stir-fry until tender yet still firm to the bite, about 5 minutes. Transfer to a plate.
- Melt remaining butter in the same skillet. Stir-fry shrimp and scallops until almost opaque, about 2 minutes. Stir in parsley, garlic, salt, and pepper; cook for 1 minute more. Return cooked vegetables to the skillet; stir in lemon juice. Cook and stir until heated through, 2 to 3 minutes.
Nutrition Facts : Calories 212.5 calories, Carbohydrate 11.6 g, Cholesterol 135.8 mg, Fat 7.1 g, Fiber 3.2 g, Protein 27.6 g, SaturatedFat 3.8 g, Sodium 600.8 mg, Sugar 3.7 g
SHRIMP AND SCALLOPS VERACRUZ (WW)
Adapted from recipe in WW magazine. the original recipe called for picholine olives (which I couldn't find) and pickled jalapenos (which I also couldn't find), so I made subs for both of these and it was a very good dish for dinner which we enjoyed. Only 4 points/serving!
Provided by ellie_
Categories < 60 Mins
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a bowl combine shrimp and scallops with the lime juice and 1/4 teaspoon salt; cover and chill for 30 minutes.
- In a large skillet heat the olive oil and then add the onion and cook for 5 minutes; stir in galic and oregano (original recipe called for 2 tsp fresh oregano, but I used 1 tsp dried oregano) cook for 1 minute.
- Stir in tomatoes, ollives and chili pepper plus 1 tablespon juce form olive jar and bring to a boil; stirring (2-5 minutes).
- Stir in srhimp and scallops and reduce heat and simmer, covered until seafood is done (6-10 minutes).
VENETIAN SHRIMP AND SCALLOPS
I saw this recipe made on 30 Minute Meals. These shrimp and scallops in the light tomato broth are delicious. I've even made this without the saffron (with a touch more garlic and spice) and it was still full of flavor. I substitute vegetable broth for the chicken, but feel free to add it back if you prefer.
Provided by Kozmic Blues
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Lightly coat the sea scallops in flour.
- Preheat a large skillet over medium high heat.
- Add oil and butter.
- When butter melts into oil, add scallops.
- Brown scallops 2 minutes on each side, then remove from pan.
- If the pan looks a little dry, add an additional drizzle of olive oil to the pan, then add the garlic, shallots, and crushed red pepper flakes.
- Reduce heat, and saute garlic and shallots 2 minutes, stirring constantly.
- Add wine to the pan and free up any bits that are stuck to the pan.
- Reduce wine about a minute, then add stock, tomatoes and saffron threads.
- When liquids come to a bubble, add shrimp and cook 3 minutes.
- Return scallops to the pan and cook shrimp and scallops 2 to 3 minutes longer.
- Transfer shrimp and scallops to a serving dish and top with basil and lemon zest.
- Serve with crusty bread to enjoy the juices.
SPANISH-STYLE SHRIMP AND SCALLOP SALAD
Steps:
- In a skillet heat 1 tablespoon of oil with the garlic over moderately high heat until it is hot but not smoking and in it sauté the shrimp and the scallops, stirring, for 2 minutes. Stir the tomato, the olives, and the onion and transfer the mixture to a large bowl. In a bowl whisk together the remaining 1 tablespoon oil, 1 tablespoon water, the vinegar, the paprika, the sugar, and salt and pepper to taste. Add the lettuces and the dressing to the shrimp mixture and toss the salad to coat it well with the dressing.
SEA SCALLOPS AND SHRIMP WITH CHAMPAGNE BUTTER SAUCE
Provided by Pierre Franey
Categories dinner, main course
Time 35m
Yield 12 servings
Number Of Ingredients 11
Steps:
- Melt 2 tablespoons of the butter in a large skillet (or two skillets, if necessary). Add the mushrooms and salt. Cook over medium heat, stirring, for 2 minutes. Add the shallots and cook briefly. Do not brown. Stir and add the champagne. Keep stirring until the champagne is almost evaporated. Add the cream and bring to a boil, stirring. Reduce to two-thirds over high heat.
- Add the scallops and shrimp. Add salt and pepper. Add the Tabasco and bring to a boil over high heat for 3 minutes. Add the lemon juice and stir in the remaining 4 tablespoons butter. Serve immediately.
Nutrition Facts : @context http, Calories 356, UnsaturatedFat 7 grams, Carbohydrate 9 grams, Fat 22 grams, Fiber 1 gram, Protein 27 grams, SaturatedFat 13 grams, Sodium 927 milligrams, Sugar 3 grams, TransFat 0 grams
SHRIMP AND SCALLOP ENCHILADAS
This recipe is courtesy of Bonnell's Fine Texas Cuisine restaurant in Fort Worth, TX. Chef Jon Bonnell generously shares his recipes. You will love this!
Provided by TxGriffLover
Categories Tex Mex
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a hot pan, sauté onions, chilies, scallops and shrimp.
- Add tomato and lime juice. Season to taste.
- Blanch corn tortillas in hot oil for a few seconds to soften.
- Fill the tortillas with the seafood mixture and roll.
- Place two enchiladas in the center of each plate.
- . Heat Creole sauce with a little heavy cream and pour over the enchiladas.
- Garnish with chopped cilantro and Queso Fresco.
- Top with three grilled shrimp and 5 beignets per plate.
- Crawfish Beignets:.
- 1 Lb. Chopped crawfish tail meat.
- 4 eggs.
- ½ Cup red bell pepper (chopped).
- ½ Cup red onion (chopped).
- ½ Cup green onion (chopped).
- 1 Tbsp garlic.
- 1 ½ Cups flour.
- 1 Cup corn meal
- 2 Tsp baking powder.
- ½ Cup milk.
- Salt and pepper to taste.
- Directions.
- Combine all ingredients.
- Scoop with a small melon baller and fry till golden brown.
- Creole Sauce:.
- 1 Yellow onion, chopped.
- 1 Red bell pepper, chopped.
- 1 Green bell pepper, chopped.
- ½ Jalapeno, chopped.
- 1 Small rib of celery, chopped.
- ½ Carrot, chopped.
- 1 Tbsp garlic (minced).
- 2 Cups chicken stock.
- 2 Cups diced canned tomatoes.
- 3 Tsp Creole seasoning.
- Roux (2 ox butter and 2 oz flour cooked until dark brown).
- Directions.
- Saute all vegetables in a little butter until soft.
- Add tomatoes and chicken stock and simmer for 30 minutes.
- Quickly whisk in roux.
- Puree and season to taste.
Nutrition Facts : Calories 186.5, Fat 2.7, SaturatedFat 0.4, Cholesterol 79.6, Sodium 104.2, Carbohydrate 28, Fiber 4.9, Sugar 1.7, Protein 14.3
SHRIMP QUESADILLAS
Spicy quesadillas with a fajita-style shrimp filling. Garnish with chopped cilantro and serve with sour cream.
Provided by DanaV
Categories World Cuisine Recipes Latin American Mexican
Time 1h15m
Yield 6
Number Of Ingredients 13
Steps:
- Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Cook and stir onion, red bell pepper, and green bell pepper in the hot oil, stirring frequently, until onion is translucent and peppers are soft, 6 to 8 minutes.
- Stir salt, cumin, and chili powder into onion and bell peppers.
- Stir shrimp into onion and bell peppers and cook until shrimp are opaque and no longer pink in the center, 3 to 5 minutes.
- Remove skillet from heat; stir jalapeno pepper and lime juice into shrimp mixture.
- Heat a skillet over medium heat and brush with about 1 teaspoon vegetable oil.
- Place a tortilla in the hot oil. Spoon about 1/6 shrimp filling and 1/2 cup Mexican cheese blend on one side of tortilla. Fold tortilla in half.
- Cook until bottom of tortilla is lightly browned, about 5 minutes; flip and cook other side until lightly browned, 3 to 5 minutes. Repeat with remaining tortillas and filling.
Nutrition Facts : Calories 753.1 calories, Carbohydrate 67.8 g, Cholesterol 179.7 mg, Fat 36.9 g, Fiber 5.2 g, Protein 37.9 g, SaturatedFat 18.3 g, Sodium 1788.4 mg, Sugar 4.6 g
SHRIMP AND SCALLOP POSOLE
Posole, a hearty Mexican soup, is traditionally prepared with pork or chicken. Shrimp and scallops make this version special enough for a party.
Provided by Vseward Chef-V
Categories Spanish
Time 20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in large deep skillet over medium-high heat.
- Add onion; sauté until tender, about 5 minutes.
- Add garlic; stir about 30 seconds.
- Add 3 cups clam juice and next 4 ingredients to skillet; simmer 5 minutes.
- DO AHEAD Can be made 4 hours ahead.
- Cool slightly. Refrigerate uncovered until cold, then cover and chill.
- Bring to simmer before continuing.
- Add shrimp, scallops, and 3 tablespoons cilantro to simmering broth, adding more clam juice to thin if necessary.
- Simmer until seafood is just opaque in center, about 3 minutes.
- Season with salt and pepper.
- Divide among bowls; sprinkle with remaining cilantro.
More about "mexican shrimp scallops recipe 435"
ROASTED SEA SCALLOPS (SHRIMP) GALICIAN (MEXICAN) STYLE
From thespicedlife.com
Estimated Reading Time 2 mins
SHRIMP AND SCALLOPS A LA MEXICANA - LA PIñA EN LA COCINA
From pinaenlacocina.com
5/5 (2)Category Main Course, SeafoodCuisine MexicanTotal Time 40 mins
LIDIA BASTIANICH'S SHRIMP AND SCALLOP GRATIN RECIPE
From today.com
BEST GRILLED SHRIMP AND SCALLOP KABOBS - 2 SISTERS …
From 2sistersrecipes.com
13 EASY MEXICAN SHRIMP RECIPES YOU’LL LOVE - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (2)Category Recipe Roundup, Seafood
CALABRIAN SHRIMP AND SCALLOPS | TRIED AND TRUE RECIPES
From triedandtruerecipe.com
AGUACHILES SHRIMP AND SCALLOPS RECIPE: MODERN MEXICAN FOOD
From mastercook.com
SHRIMP AND SCALLOP FAJITAS - WOMAN'S DAY
From womansday.com
SONORAN STYLE SHRIMP AND SCALLOP TOSTADA - PATI JINICH
From patijinich.com
SHRIMP STEW WITH SCALLOPS AND MASA DUMPLINGS (CHILPACHOLE DE …
From foodandwine.com
27 EASY SCALLOP RECIPES FOR SEAFOOD LOVERS - INSANELY GOOD
From insanelygoodrecipes.com
SHRIMP AND SCALLOP AGUACHILE | FOOD CHANNEL
From foodchannel.com
28 CINCO DE MAYO SEAFOOD RECIPES - MEXICAN APPETIZERS AND MORE!
From mexicanappetizersandmore.com
MEXICAN SHRIMP & SCALLOPS RECIPE | RECIPE | SHRIMP …
From pinterest.com
TUSCAN SHRIMP AND SCALLOPS - COOKED BY JULIE
From cookedbyjulie.com
10 BEST SHRIMP SCALLOP CALAMARI RECIPES - YUMMLY
From yummly.com
RESTAURANT STYLE TUSCAN SHRIMP AND SCALLOPS - MADE IN A DAY
From madeinaday.com
CREAMY TUSCAN SHRIMP AND SCALLOPS - THE BLOND COOK
From theblondcook.com
SHRIMP AND SCALLOP SOFT TACOS - LISA G COOKS
From lisagcooks.com
SHRIMPS AND SCALLOPS WITH TOMATO & FETA - EVER OPEN SAUCE
From everopensauce.com
TUSCAN SHRIMP AND SCALLOPS RECIPE - SUPERGOLDEN BAKES
From supergoldenbakes.com
10 BEST MEXICAN SCALLOPS RECIPES | YUMMLY
From yummly.com
SHRIMP & SCALLOP DIVAN - LEENCUISINE.COM
From leencuisine.com
20 SHRIMP AND SCALLOP RECIPES | ALLRECIPES
From allrecipes.com
SHRIMP AND SCALLOP RAVIOLI - FERAL COOKS
From feralcooks.com
SAUTéED SHRIMP AND SCALLOPS RECIPE - OH, THAT'S GOOD!
From ohthatsgood.com
SHRIMP AND SCALLOP ENCHILADA RECIPE INSPIRED BY BARRIO CAFE'S ...
From everydaysouthwest.com
SHRIMP AND SCALLOPS RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
GARLIC BUTTER SCALLOPS AND SHRIMP - TASTETORONTO
From tastetoronto.com
SHRIMP AND SCALLOPS WITH TOMATO AND FETA - THE WASHINGTON …
From washingtonpost.com
10 BEST SEA SCALLOPS AND SHRIMP RECIPES | YUMMLY
From yummly.com
FIESTA SCALLOP AND SHRIMP COCKTAIL - WHIPPERBERRY.COM
From whipperberry.com
SHEET PAN GARLIC BUTTER SHRIMP & SCALLOPS - DASH OF JAZZ
From dashofjazz.com
GARLIC AND BUTTER GRILLED SCALLOPS & SHRIMP - THE COOKIN CHICKS
From thecookinchicks.com
SHRIMP & SCALLOP SCAMPI RECIPE | HELLOFRESH
From hellofresh.com
MEXICAN CALDO DE CAMARóN RECIPE
From mexicanfoodjournal.com
HOW TO MAKE SEARED SPANISH SEA SCALLOPS RECIPE
From thespruceeats.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love